Barley and Roasted Vegetable Soup
From darbar 16 years agoIngredients
- Nonstick vegetable oil spray shopping list
- 4 large plum tomatoes (about 1 1/4 pounds), halved lengthwise shopping list
- 3 medium carrots, trimmed, peeled, quartered (about 8 ounces) shopping list
- 6 ounces fresh crimini mushrooms, thickly sliced shopping list
- 1 large onion, cut into 1-inch wedges through root end shopping list
- 1 red bell pepper, quartered shopping list
- 1 medium zucchini, trimmed, halved lengthwise shopping list
- 4 garlic cloves, unpeeled shopping list
- 2 tablespoons olive oil shopping list
- 8 cups (or more) canned chicken broth shopping list
- 1/2 cup red wine (for deglazing) shopping list
- 1 1/2-ounce package dried porcini mushrooms,* broken into pieces shopping list
- 4 large fresh thyme sprigs shopping list
- 2 bay leaf shopping list
- 1 cup pearl barley shopping list
- Chopped fresh parsley shopping list
How to make it
- Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange tomatoes and next 6 ingredients on sheet. Drizzle with oil; sprinkle with salt and pepper. Roast until vegetables are tender and brown around edges, stirring occasionally, about 55 minutes. Peel garlic and reserve. Coarsely chop half of vegetables and reserve. Transfer garlic and remaining vegetables from sheet to large pot (reserve sheet).
- Add 1/2 cup red wine to baking sheet and scrape up browned bits; add to pot with vegetables. Add 8 cups broth, dried porcini, thyme, and bay leaf to pot. Bring to boil. Reduce heat to medium; cover and simmer until vegetables and porcini are very tender, about 20 minutes. Pour vegetables and broth into large strainer set over bowl. Transfer vegetables in strainer to processor and puree until smooth; set aside.
- Return broth and bay leaves to pot; add barley and bring to boil. Reduce heat to medium; cover and simmer until barley is tender, about 40 minutes. Add reserved vegetable puree and chopped vegetables to pot; simmer until soup thickens and flavors blend, about 10 minutes. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cool soup slightly. Chill soup uncovered until cold, then cover and keep chilled. Rewarm over medium heat, thinning with additional broth if desired before serving.)
- Ladle soup into bowls. Sprinkle with parsley and serve with some hearty crusty bread.
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